A potluck meal, where each guest brings a dish to share, takes a lot of pressure off the host. It also allows for a delicious variety of options for the meal. I love potlucks because we always end up with such a nice spread. Preparing one dish isn’t usually too much of a time commitment. But, if you have a busy holiday season planned, and making a dish for a potluck sounds like just another task that needs tackling, here are some time-saving recipe ideas.
Generally, the host of the potluck provides the main dish. So, we have selected a favorite side, salad and dessert. With these recipes, you’re guaranteed to impress, without being stuck in the kitchen all day.
All the recipes below are from the Lehman’s Sapphire 65th Anniversary Cookbook (265 pages of yum!)Print
- 4 C. rice cauliflower, frozen (1 bag)
- 1 T. butter
- 1/2 tsp. seasoned salt
- 3 T. cream cheese
- 2 C. shredded Cheddar Cheese
- Salt and pepper to taste
- Bacon and green onion to garnish
- Cook riced cauliflower in microwave, according to package directions.
- In large pan, melt the butter and stir in riced cauliflower. Add seasonings.
- Continue to cook on low, adding in the cream cheese and Cheddar Cheese. Stir until melted. Sprinkle with bacon and green onion.
Keywords: rice, lehmans cookbook, lehmans sapphire cookbook collection
- 4 lbs. seedless red and green grapes
- 8 oz. cream cheese (room temperature)
- 1 C. sour cream
- 1/4 C. sugar
- 3 T. brown sugar
- 1/2 C. pecans
- Wash grapes and set aside to dry.
- Beat together cream cheese, sour cream and sugar. Pour over grapes and stir until all the grapes are coated.
- Before serving, sprinkle brown sugar and pecans on top.
Keywords: fruit salad, lehmans cookbook, lehmans sapphire cookbook collection
- 3 C carrots, chopped
- 1 1/4 C. oil
- 1 2/3 C. white sugar
- 1/2 tsp. salt
- 1 tsp. baking powder
- 1 tsp. baking soda
- 2 C. white flour
- 4 eggs
You can also make cream cheese icing for this cake.
- Full fat brick cream cheese
- 1 stick unsalted butter
- 1 tsp. vanilla
- 1/4 tsp. salt
- 4 C. powdered sugar
- Blend chopped carrots and oil in the blender to form a puree.
- Place in mixing bowl and add dry ingredients. Stir together.
- Add eggs and beat on medium-low for three minutes.
- Bake in a greased 9 x 13 pan at 350 degrees for 45 minutes.
- For icing, combine butter and cream cheese and beat until well-combined and lump-free. Add vanilla and salt and stir well.
- With the mixer on low, gradually add sugar until completely combined.
- Frost cake when completely cooled. Sprinkle the top of the cake with pecan or walnut pieces.
Top cake with pecans or walnuts if desired.
Keywords: carrot cake, lehmans cookbook, lehmans sapphire cookbook collection